Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes.

Preheat your grill or smoker to medium-high heat (about 400°F).

In a small bowl, mix the applewood smoked salt, black pepper, garlic powder, and onion powder.

Rub the spice mixture generously over both sides of the ribeye steaks.

Place the seasoned ribeye steaks on the grill or in the smoker. Cook for about 4-5 minutes per side for medium-rare, adjusting the time based on your preferred doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.

Once cooked to your liking, remove the steaks from the grill and let them rest for 5-10 minutes before slicing.

While the steaks are resting, preheat your oven according to the waffle fries package instructions.

Spread the frozen waffle fries in a single layer on a baking sheet. In a small bowl, mix the paprika and cayenne pepper, then sprinkle over the fries.

Bake the fries according to package instructions, typically around 20-25 minutes, until crispy and golden brown.

In a mixing bowl, combine the buttermilk, mayonnaise, and sour cream. Add the chopped chives, parsley, dill, garlic powder, onion powder, and season with salt and pepper to taste. Whisk until well combined and smooth. Adjust seasoning if necessary.

Slice the ribeye steaks against the grain and plate alongside the spicy waffle fries. Drizzle or serve the cool herb ranch sauce on the side for dipping.